MANGALORE BANANA BUNS

KELE KI POORI

MANGALOORU BUNS

MANGALORE/UDUPI STYLE

This is a very common breakfast or evening snack in Mangalore/Udupi.

This is called buns because when you eat them you will feel more like you are eating bun/batura and not like Poori as this will have layered texture unlike Poori.

You Need: (To serve 4 people/To prepare 8 Buns)

    To Prepare Dough:

• Ripe Banana (Kela/Balehannu) - (1 Medium Sized)
• All Purpose Flour (Maida/Maida Hittu) - (1 ½ Cup)

• Yougurt (Dahi/Mosaru) - (4-5 tbsp)
• Cumin Seeds(Jeera/Jeerige) - (1 tsp)
• Sugar (Shakkar/Sakkare) - (1 ½ tbsp)
• Salt to taste
• Oil - (½ tsp)
• Baking Soda (Adige Soda) - (½ tsp) Optional

     To Deep Fry:

• Oil

     Method:

• Smash the ripe Banana in to paste. Make sure there are no lumps.

• Add All Purpose Flour, Yogurt, Cumin Seeds, Sugar, baking soda and prepare the dough. While preparing dough if the mixture becomes very sticky, add a little oil. Do not add water.

          The dough will be just like Chapathi/Poori dough.

• Keep aside the dough for 5-6 hours to ferment.
• Make small balls out of this dough and roll them out into round flat breads just like you do while preparing Pooris but keep the flatness little thicker than Pooris.

• Heat oil in a deep frying pan and fry these flat breads by pressing the edges slightly in a circular motion so that the bun can puff up. Once the bottom turns slight golden brown, turn over the bun and fry gently pressing down. Once this side also turns slight golden brown, remove the buns to paper napkins.

Serve hot with Coconut Chutney or Sambar.

CHAYOTE SQUASH YOGURT CURRY

CHOW CHOW KADI

SEEME BADANEKAI MAJJIGE HULI

UDUPI/MANGALORE STYLE

You Need: (To serve 4 people)

• Chayote Squash (Chow Chow/Seeme Badanekai) - (2 medium sized)
• Yogurt/Butter Milk - (1 cup)
• Green Chillies (Hara mirch/Hasi Menasinakai) - (2-3)
• Grated Coconut (Nariyal/Turida tenginakai) - (1 cup)

• Salt (To taste)
• Water

     For Seasoning (Tadka/Oggarane):

• Coconut Oil (for seasoning) - 1 tbsp
• Mustard seeds (Rai/Sarso/Sasive) - ½ tsp
• Fenugreek seeds (Methi Dana/Mentya) -  ½ tsp
• Dry Red Chillies - (2-3)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 Pinch)

Method:

• Peel the skin of the Chayote Squash. Cut them into medium size cubes.

• Grind Coconut and Green chillies together with water into smooth paste.

• Boil the cubed Squash in 2-3 cups of water. Add some Salt and boil for about 10-15 minutes covering the lid.

          (You can also pressure cooker squash for 2-3 whistles)

• When Squash becomes soft, add the Coconut-Green Chilli paste into it. Mix well and cook for 2-3 minutes.

• Add Yogurt/Butter Milk, Salt if required and mix well. Add water if required. Cook for 5-6 minutes and switch off the gas/stove.

• For seasoning, heat Coconut oil. Add Mustard seeds, Fenugreek seeds, dry Red Chillies, Curry leaves & Asafoetida one by one. when Mustard seeds starts spluttering, add this seasoning to the Curry. 

Serve hot with Rice :)